The original German recipe can be found here:
Shortcrust bottom: 125 g flour, 10 g unsweetened cocoa powder, 2 pinches of baking powder, 50 g sugar, a package vanilla sugar or some vanilla aroma, 1 egg, 50 g soft butter
Filling: 1 jar of sour cherries (Trader Joes), 30 g starch, 25 g sugar, 3 tablespoons Kirschwasser, 1 package gelatine, 5 TS cold water, 800 g cold whipping creme, 40 g powdered sugar, a package vanilla sugar or some vanilla aroma
For the decoration: chocolate flakes
1. Preparation: grease the bottom of the baking form, put parchment paper on bottom. Preheat oven to 180°C (convection oven: 160°C)
2. Sponge cake: Beat eggs with a handmixer at highest level for about 1 min until very fluffy. Mix sugar and vanilla sugar/aroma, add to eggs in portions and keep beating for an additional 2 min. Mix flour, baking powder, cocoa powder and cinnamon; slowly add flour mix to eggs and beat at lowest setting. Add dough evenly to baking form, bake in lower third od oven for about 25 Min. Carefully remove cake from edges of the baking form, let cool down on parchment paper.
4. Carefully remove shortcrust from bottom of Springform, let cool. Carefully remove parchment paper from the sponge cake, let cool for a bit. Cut sponge cake horizontally in half (if you don't have knife that it long enough to slice the cake, use a metal wire or a cotton cord: Mark the entry point of the cord with a knife about a quarter to a third around, cutting about 1/2 inch into the cake. Evenly pull the cord from both ends until the cake is sliced).
5. Filling: Drain cherries well, and collect juice. Set aside 12 or 16 cherries to use for decoration later. Measure 250 ml of juice (add water if necessary).
7. Put shortcrust on a flat plate, add cherry mixture and evenly distribute on crust leaving 1/2 inch from the outer edge empty. Add 1/3 of whipped cream and even out. Put lower half of sponge cake on top slightly pushing down. Add 1/2 of remaining cream, distribute evenly, add top half of sponge cake and push carefully down.
Time: 80 min not including baking and cooling times.
For the springform (Ø 26 cm): some butter, Parchment paper
Sponge cake: 3 eggs, 100 g sugar, a package vanilla sugar or some vanilla aroma, 80 g flour, 1 ts baking powder, 25 g starch, 10 g unsweetened cocoa powder, a pinch of cinnamon
For the springform (Ø 26 cm): some butter, Parchment paper
Sponge cake: 3 eggs, 100 g sugar, a package vanilla sugar or some vanilla aroma, 80 g flour, 1 ts baking powder, 25 g starch, 10 g unsweetened cocoa powder, a pinch of cinnamon
Shortcrust bottom: 125 g flour, 10 g unsweetened cocoa powder, 2 pinches of baking powder, 50 g sugar, a package vanilla sugar or some vanilla aroma, 1 egg, 50 g soft butter
Filling: 1 jar of sour cherries (Trader Joes), 30 g starch, 25 g sugar, 3 tablespoons Kirschwasser, 1 package gelatine, 5 TS cold water, 800 g cold whipping creme, 40 g powdered sugar, a package vanilla sugar or some vanilla aroma
For the decoration: chocolate flakes
1. Preparation: grease the bottom of the baking form, put parchment paper on bottom. Preheat oven to 180°C (convection oven: 160°C)
2. Sponge cake: Beat eggs with a handmixer at highest level for about 1 min until very fluffy. Mix sugar and vanilla sugar/aroma, add to eggs in portions and keep beating for an additional 2 min. Mix flour, baking powder, cocoa powder and cinnamon; slowly add flour mix to eggs and beat at lowest setting. Add dough evenly to baking form, bake in lower third od oven for about 25 Min. Carefully remove cake from edges of the baking form, let cool down on parchment paper.
3. Shortcrust: Mix flour, baking powder and cocoa powder in a moxing bowl. Add all remaining ingredients and use knead hooks, first at lowest, then at highest setting, until it is a smooth dough. Briefly form a kugel. Add the dough to the bottom of a greased baking form, flatten out evenly, and use a fork to punch holes in the dough. Add outer rim od baking form and bake at the same settings as before for about 15 Min.
4. Carefully remove shortcrust from bottom of Springform, let cool. Carefully remove parchment paper from the sponge cake, let cool for a bit. Cut sponge cake horizontally in half (if you don't have knife that it long enough to slice the cake, use a metal wire or a cotton cord: Mark the entry point of the cord with a knife about a quarter to a third around, cutting about 1/2 inch into the cake. Evenly pull the cord from both ends until the cake is sliced).
5. Filling: Drain cherries well, and collect juice. Set aside 12 or 16 cherries to use for decoration later. Measure 250 ml of juice (add water if necessary).
6. Mix starch with sugar and 4 tablespoons of cherry juice. Heat remaining cherry juice until it boils, remove from stove, and stir in starch mixture. Return to stove and briefly bring to a boil again. Stir in cherries, let cool, and add Kirschwasser to taste. Mix gelatine with water in a small pot, let sit for 5 min. Heat gelatine slowly while stirring until dissolved. Whip heavy whipping cream together with powdered sugar and vanilla until almost stiff. Stir 2 tablespoons of the whipped cream into the gelatine mix, then immediately add gelatine to cream and whip until fully stiff.
7. Put shortcrust on a flat plate, add cherry mixture and evenly distribute on crust leaving 1/2 inch from the outer edge empty. Add 1/3 of whipped cream and even out. Put lower half of sponge cake on top slightly pushing down. Add 1/2 of remaining cream, distribute evenly, add top half of sponge cake and push carefully down.
8. Decoration: Set aside 3 tablespoons of cream. Use remaining cream to cover top and sides of cake. Use saved cream, cherries, and chocolate flakes to decorate. Cool cake for at least two hours prior to serving.
If you don't have a pastry bag and a decorating tip to decorate the cake, you can put the cream into a small sandwich plastic bag, cut a very small piece of the corner away, and use that hole to squeeze the cream out.
No comments:
Post a Comment